Put the vegetable or peanut oil in a wok or large frypan and gently pan fry garlic.

Add in the snow peas, chilli, ginger and stock (and any other vegetables you want to add) and heat through, keeping the mixture moving in the wok/fry-pan.

Add in the sliced, marinated beef and cook through.

Add in the cooked and drained soba noodles and toss to combine.

Serve stir-fry topped with torn basil leaves.

RECIPE NOTES

Recipe serves 4 at 400 calories per serve.

Low Carb Zucchini Noodle Bolognaise

INGREDIENTS

4 medium zucchinis

400 grams lean beef mince

2 tablespoons extra virgin olive oil

1 brown onion finely diced

4 cloves garlic minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup tomato passata

Salt and pepper

2 tablespoons grated Parmesan

INSTRUCTIONS

Use a spiraliser to slice the zucchini into noodles or peel into ribbons and then slice into long noodles. Heat a pot of water on the stove until boiling.

Heat oil in a frying pan over medium-high heat. Add onions and garlic and sauté for 1-2 minutes or until onion is translucent.

Add mince and brown, using a wooden spoon to break up any lumps.

Add dried herbs and tomato passata and simmer for 3-4 minutes or until mince is cooked through. Season with salt and pepper.

While sauce is cooking add zucchini noodles to boiling water and cook for 1 minute or until just tender. Drain and place in a serving bowl.

Top with sauce and a sprinkle of Parmesan.

RECIPE NOTES

322 calories per serve

Slow Cooked Porcupine Meatballs

INGREDIENTS

500 grams of lean mince of choice beef, pork, turkey, chicken

1 small brown onion chopped finely

1 can Condensed Tomato Soup

1 grated zucchini

1 grated carrot

2 cloves garlic minced

1 egg

1 tbsp Worcestershire Sauce

125 g brown rice cooked

water

2 tsp oregano

INSTRUCTIONS

To make the meatballs mix the mince, half of the onion, half of the oregano, egg, minced garlic, grated carrot and zucchini and brown rice together. Roll into about 10 big meatballs.

Put the meatballs into the slow cooker.

Mix together in a big jug the tomato soup, Worcestershire sauce, the rest of the oregano, the and the other half of the onion. Fill the empty tomato soup can with water and add to the sauce mix. Once well-mixed pour over the meatballs.

Set slow cooker on high and cook for 5 hours.

Can serve by itself, with pasta, salad, more rice, or some crusty bread.

RECIPE NOTES

This recipe serves a family of five, 2 meatballs each – 225 calories per serve

Vietnamese Beef Pho Soup

INGREDIENTS

1.5 L beef stock (salt reduced)

1 cinnamon stick

2 star anise

2 limes juiced, plus

1 lime cut into wedges to serve

2 tbsp fish sauce

400 g clear bean thread noodles

600 g beef fillet excess fat trimmed

200 g bean sprouts

4 green onions thinly sliced

2-4 small fresh red chillies thinly sliced

1 cup Thai basil leaves

Olive oil spray

INSTRUCTIONS

Combine beef stock, cinnamon and star anise in a medium saucepan over high heat. Bring to the boil.

Reduce heat to medium and simmer for 5 minutes.

Stir in lime juice and fish sauce.

Cook noodles in a large pan of boiling water until just tender, then drain well.

Slice beef into thick slices.

Heat a chargrill pan on high, spray with olive oil.

Cook the beef in batches to your liking.

Divide noodles among serving bowls and top with bean sprouts, green onion, chilli, basil and beef.

Pour over the hot stock and serve with extra lime and chilli if desired

We have, in preparing this information, used our best endeavours to ensure that the information contained herein is true and accurate, but accept no responsibility and disclaim all liability in respect of any errors, inaccuracies or misstatements contained herein. Information guide only and any other further information should be considered by a professional.